Fried rice is a great way to sneak veggies into your kids’ meals, and this version couldn’t be easier. For a change, feel free to use your favorite frozen vegetable mix instead of the peas and carrots called for here.
1 (18-ounce) package SeaPak Popcorn Shrimp
2 tablespoons vegetable oil
2 large eggs, lightly beaten
2 cloves garlic, minced
1 teaspoon minced fresh ginger
3 cups cold, cooked rice
1 (12-ounce) package frozen peas and carrots
3 tablespoons soy sauce
1 teaspoon sesame oil
Preheat the oven to 450°F. Bake the SeaPak Popcorn Shrimp according to package directions, 10 to 12 minutes. While the shrimp bakes, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the eggs and cook until scrambled. Remove the eggs from the skillet and set aside. Add 1 more tablespoon oil to the skillet. Add the garlic and ginger and cook 30 seconds or until fragrant. Stir in the rice, peas and carrots, soy sauce, and sesame oil. Cook 5 minutes or until the rice and vegetables are thoroughly heated. Stir in the egg and shrimp until combined.